Business & Enterprise kete

 For the past 3 weeks, we have been involved in the B&E kete. My role in this has been CEO, my job was to make sure that everyone knew what they were doing, I had to tell them what they need to do and to make sure that everything is sorted. Our company was called Pacific vibe, our product was Polynesian food such as chopsuey (sapasui), panakeke, fried bread and Otai (watermelon drink). 

My reflection on how the business went overall is that our food was really good and was fresh, our tables were too close to other companies and there were some messes and arguments. My reflection on the B&E overall is the whole thing was amazing and everyone's stall was amazing, most of the stalls were already sold out cause they didn't have much stuff.

Here are the photos from the day:

Flaky mini pastry savouries - home economics

Today in cooking as you can tell from the title we had made mini pastry savouries. These were really easy and simple. These turned out well and we worked really well. So here is the recipe,  method, sensory, evaluation, conclusion and photos:

Ingredients:

• 1 egg
• pinch salt and pepper
• 1T milk
• Cheese, ham and tomatoes 

Method:

1. Using pastry cutters cut circles to fit patty pans. Chill in fridge
2. Mix: 1 egg, pinch of salt, 1T milk.
3. Whisk together with a fork
4. Transfer egg mixture to a measuring cup
5. Place some thawed peas and corn in each pastry case
6. Carefully pour egg mixture into each case. Don't spill any
7. Bake at 200℃ for 8-10 minutes
8. Cool and eat

Sensory evaluation:

The outer part of the pastry was light, fluffy and flakey which is what we were going for. The inside was where the egg, cheese and ham, they were cooked really well and they tasted delicious. The outside was a nice golden brown and the egg looked like it was cooked well.

Conclusion:

This week had turned out well just like last week and we had worked really well and had already gone into things without fighting over who was doing what. We had automatically done the work and had no fights and had just worked as what a team should.

Photos:

Here is the cutout pastry

Here is the pastry placed in the tin so they can get cooled in the fridge

Piling the extra pastry 

Then rolling them so we can cut it

Here is everyone prepping the food for the inside of the pastry

Grating the cheese for the inside of the pastry

                                                                  Whisking the egg for the inside

                                                     

                                                                   Here are the finish product

Pikelets - Home economics

This week in cooking we had made pikelets, these are like tiny pancakes but more work is made into it. These were very easy, this week was the first time we had used the pan. Here is the recipe, method, sensory evaluation, conclusion and photos:

Ingredients:

• 1 cup of plain flour
• 1t Baking powder
• 1/4 t salt
• 1 egg
• 1/4 cup sugar
• 3/4 cup Milk

Method:

1. Sift flour, baking powder, and salt into a bowl
2. In a separate bowl beat the egg and sugar with a whisk until pale and thick
3. Add the egg mixture and the milk to the dry ingredients and mix until just combined.
4. Gently heat a non-stick frying pan over medium heat and add or brush with a little melted butter. Drop tablespoons of the batter from the point of the spoon onto the surface
5. When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden
6. Place on a cooling rack (baking paper over it)
7. Serve with a sweet-savoury topping

Sensory evaluation: These pikelets were amazing. They were soft and warm in the inside and the outside was nice and crispy. The look of them was amazing, they were golden brown on the outside and the inside was brown.

Conclusion: This week I had the same team as last week but had 1 different person, I had arrived early so that we can finish early and get it done quickly. We worked really well and had communicated well, we took turns when our arms were getting sore while whisking, took turns on cooking the pikelets and talked on who was getting what ingredients. Amazingly we had got the work done and the pikelets went well. 

Here are the photos of making the pikelets:

                                       

                                                              Here is the Mise en place

                                             

                                                              Greasing the pan with butter

flipping over the pikelets

Home economics - Chocolate chip cookies

Hello,

Today in home economics we had been baking chocolate chip cookies. This was super easy and quick. Here is the recipe for the cookies:

Ingredients:

100g butter

1/2 cup Chelsea white sugar

1/2 cup Chelsea soft brown sugar

1 egg

1 tsp vanilla essence

1 1/2 cup flour

pinch of salt

1/2 tsp baking powder

1/2 cup chocolate chip

Method:

1. Softened butter, and add both sugars and cream these together. Beat in the eggs and vanilla then mix in the dry ingredients
2. Roll the dough into medium-sized balls, making sure the mixture is not too wet. Put on a well-greased baking tray.
3. They shouldn't spread too much so flatten slightly. Bake at 180℃ for 8-10 mins

Tip: You can easily half this recipe. Or roll half into a log, wrap in cling wrap and freeze. Cut into 15 pieces while still frozen and bake.

Sensory evaluation: The taste of the cookies were really good, they tasted a bit bland but they were very soft and warm. When I let them cool a bit they were a bit hard but had tasted a bit better and I could taste the vanilla.

Conclusion: I had come early to class so I could be back with my original group, we had already had our ingredient ready and started straight away. This was an easy recipe, especially with 4 people. We each got into roles without even talking and had already got the dough ready. Then we chose who was checking on the cookies so they wouldn't get burnt. So, in conclusion, my group had worked really well and the cookies had turned out awesome.

Here are some photos through our making of the cookies:

                                                  Here are all the ingredients 

 

                                       Here are all the ingredients mixed together 

                                         

                                                        This is the dough on the baking paper

The dough in the oven getting cooked

Here are the finished cookies!

Quarantine baking

Today I decided to make a chocolate cake for my great grandad, he has been asking me to make him a cake so I did. This cake is a two-layered cake, kit kat around it and buttercream icing. This didn't take this long and was super easy. Here is the result:

After baking the two cakes I levelled them so the will be flat.  Once the two cakes are levelled I use the icing and put a little bit on one half spread it then place the other side upside down on top.

    Then I started decorating, chopped up some kit last and sprinkled them around.

I used the recipe from Edmonds cookery book "Chocolate cake pg 48"
Now here is the recipe:


175g butter softened
1 3/4 cups sugar
1 tsp vanilla essence
3 eggs
1/2 cup cocoa
2 cups standard flour
2 tsp baking powder
1 cup milk

1. Preheat oven to 180c. Grease a 22cm deep round cake tin and line base with baking paper.
2. Cream butter, sugar and vanilla essence until light and fluffy. Add the eggs at a time, beating well after each addition,
3. Sift cocoa, flour and baking powder together and add to the creamed mixture alternately with the milk. Pour mixture into the prepared tin.
4. Bake for 45-55 min or until the cake springs back when lightly touched. Leave in the tin for 10min before turning out onto a wire rack to cool.
5. When cold ice with chocolate buttercream icing or dust icing sugar.

Chocolate buttercream icing:

2 cups icing sugar
2 Tbsp cocoa
115g butter softened
1/2 tsp vanilla essence
1-2 Tbsp milk

1. Sift icing sugar and cocoa.
2. Cream the butter with half of the icing sugar, the vanilla and the milk. Beat until smooth and then gradually beat in the remaining icing sugar to give a good spreading consistency.

1¾ ¾ ¾ ¾

Smartie cookies

This whole time in quarantine I have been baking a lot. So when my cooking teacher had given a task to do a practical at home I was glad that I had a reason to bake. So we get to choose what to bake (something simple) then take photos through the process and then blog it. Today for cooking I made chewy chocolate chip biscuits because they are super simple to make, in the photos you will see chocolate chips coloured they are smarties because they were the only tiny chocolate made for cookies. To show you what I did I am going to present in a slide, so here is how I made these amazing cookies:




Here is the recipe and the method for the cookies that I made:

10 min cooking time
serves: 30
Prep time: 20 min

Ingredients:
200g butter
1 cup white sugar
1 cup soft brown sugar
2 eggs
2 tsp vanilla essence
3 cups flour
pinch of salt
1 tsp baking powder
2 cups chocolate chips (or smarties)

Method:

1. Preheat oven to 180°
2. Melt butter, and both sugars and cream them together
3. Beat in the eggs and the vanilla essence
4. Now fold the dry ingredients in
5. Roll the dough in medium-sized balls
6. Put them on a well-greased tray
7. Bake them for 8-10 min
8. Let them chill for 1 min
9. Then enjoy

What I've learnt in term 1

Last term in cooking we had done a lot of research about safety and hygiene in the kitchen. I also learnt a lot of recipe's, most of them you had to be really careful on the instructions because if you miss one thing the whole recipe would fail, the measurements also had to be exact or there would be no flavour or the mix wouldn't rise.

The last lesson we had was making cupcakes. I know I've already blogged about how we did in the cupcake recipe. Cupcakes are the easiest recipe and are not that hard to fail. Our group checked at the recipe to make sure we didn't miss anything so that the recipe wouldn't fail. 

What I've learnt in that last lesson was that you have to work in a team with those that you are baking with, because if you don't work as a team then the recipe wouldn't turn outright. There are certain techniques on mixing the mix, how to measure properly and how to control the texture of the mix. Also if you are baking something else you have to make sure that you go to what the instructions say.

Here are all the finished cupcakes:

Cupcakes

Today in home economics we made cupcakes, this is the easiest recipe to do in cooking. This takes a lot of measuring and technique. These cupcakes took us 2 day only because when we made the cupcakes we didn't have enough time to make the icing. These looked amazing in the end, so here are is the recipe, the photos and I'll tell you how they worked out:

Ingredients:
125g margarin/butter
3/4 c sugar
1 t vanilla essence
2 Eggs (size 7)
1 1/2 c plain flour
2 t Baking powder
1/2 c milk

Steps:
1. Cream butter in a large bowl. Use a wooden spoon.
2. Add sugar and continue creaming until a light fluffy texture.
3. Add vanilla essence and beat briefly
4. Add eggs one at a time, beating well after you have added each egg
5. Sift flour and baking powder onto a large plate
6. scrap the mixture off a wooden spoon using the rubber scraper.
7. Add 1/3 of the sift ingredients and add 1/2 the milk fold with a rubber scraper.
8. Repeat step 7 adding the rest of the milk.
9. add the rest of the sifted ingredients to the mix.
10. Fold until light and fluffy mixture.
11. tip into the muffin tray and put in the oven preheated at 180 degrees.

This is the ingredients all together and the recipe.

Here are the cups in the muffin tin

These are the cupcakes straight out of the oven

This week I had a different team as last week because of how much we didn't work well, this week we had worked amazingly. We each had roles and new who was doing and getting things, we compromised on who would like to do what and we communicated as a team. This recipe was really easy and was even more easy with other's who knew what they were doing. So the recipe and the team were really awesome this week. 

Home economics - Ginger gems

Hey, yesterday for cooking we made ginger gems, we had to look through the ingredients and the direction, it was difficult cause most of the measurements you had to look at the directions. This was a very good recipe and I definitely do it again. Here is the recipe and the direction for ginger gems:

(Serves 12)

ingredients:

150g Butter
1/2 cup Sugar
2 tsp ground ginger
1/2 tsp ground cinnamon
2 Tbsp Golden syrup
1 Egg
2 cups Standard flour
1/2 tsp Baking powder
1 tsp Baking soda
1/2 cup Milk

Direction:

1. Preheat oven to 200 degc. Place gem iron (or muffin tin) in the oven to heat.
2. Cream 100g of the butter with sugar, ginger and cinnamon.
3. Beat in golden syrup and egg, adding a tablespoon or two of the flour prevent curdling.
4. Sift flour and baking powder.
5. Dissolve baking soda in the milk. Mix flour into butter mixture alternately with the milk.
6. Remove gem iron from the oven and put it on a wood board.
7. Add half a teaspoon of remaining butter to each mould or hollow. It will sizzle.
8. Fill moulds with batter. Bake for about 15 min, until a skewer inserted in the centre, comes out clean.
9. Cool slightly then remove gems to cool on a wire rack.

This week our food didn't work out as well as last week and this week my group didn't work as well as last weeks group. My ginger gems were a bit different from everyone else, they were lumpy and wasn't cooked well either. Here is our Ginger gems I the gem iron (muffin tin):

As I said before my group this week didn't work as well, we didn't really know what we are doing and we didn't really communicate properly as we were meant too. I think the reason why the ginger gems didn't look as well as the other groups were because we put the baking powder instead of the baking soda in the milk. The gems were also not spicy enough it was a bit plain but the texture on the outside was crispy and the inside was good but the flavour and the look of them weren't very flattering.

Home economics review

Scones

This week for home economics we made scones. When we started we had to get all our ingredients ready and make sure that they are the right measurement. Then once we had got all the ingredients we had look what the next step was, we used a big bowl and added the dry ingredients in the sift. While one person was sifting another person was cutting the butter into cubes. When the butter was ready and the dry stuff was sifted we added the butter and massage the butter into the dry ingredients. Then once the butter was all smooshed in we added the milk and quickly mixed it with a knife.

Then when the mix was formed into dough we placed on the table (with flour on the table) and knead it. Once it was in done we cut it into 6 pieces. Then we placed the dough onto the sheet of paper that's on the baking tray. Then we cooked them for 10mins on fan bake. Our team checked if the scones had risen and golden, once they were golden we took them out and placed them on a tray to cool them. Our scones looked amazing and the taste was amazing.

How we worked: My team worked amazingly we did have up and downs but we had worked as a team and when someone messed up we supported them and kept going. We had separate jobs which were really good cause we all did our jobs well and we finished in time.

Here are our scones after they came out of the oven:

Recipe:

• 3c Plain Flour
• 6 t Baking Powder (level0
• 1/4 t salt
• 75g Cold Butter
• 1 to 1 1/2 c Milk

In class, we had to make a word shape about hygiene so here is my word art:

Bacteria - Home economics

Home economics
In home economics, we learned about our hygiene, safety and what bacteria are in class, we watched a video and also made a presentation on what we learned so here is my doc and video on safety, hygiene and what is bacteria:

What is the difference between Hygiene and Personal Safety?	Food Safety is food that is safe for a person to eat, whereas Food Hygiene is mostly about how you deal with the food, store the food and preparation.
How would you have demonstrated these in the two practicals you have done so far?	Hygiene Washing hands Clean nails Tied up hair Closed shoes Clean apron Personal safety Handling knife properly Well cooked food
When we use chicken what are some key things you need to remember to ensure your food is safe to eat?	When dealing with raw chicken always wash your hands when picking up something (turning on/off the light or answering the phone), always use another board while chopping chicken and cook the chicken well (make sure it’s not pink)
What is Bacteria?	Bacteria is a living germ that is in all shapes and sizes, they can not be seen easily cause they are really tiny and you can only see them in a microscope. They can be spread really fast if you don’t wash your hands when dealing with something dirty and then preparing something to eat.
What do bacteria need to survive?	Bacteria need food (of course), water,  a warmish area and time.
Give 3 examples of how we avoid spreading bacteria?	Always wash your hands Cover open cuts When sick do not prepare food
What does the term cross-contamination mean and what is it’s the effect on you?	A process by a bacteria transferred from one substance to another, the effects are the sore stomach, loss of appetite, headache and diarrhea.

Chopping board:

Yellow=chicken

Red=raw red meat

Brown=cooked meat

Green=veg/fruit

Blue=fish

white=bread & cheese

Cookies

Hey, guys so this week in home economics we got to make chocolate chip cookies. So we had prepared the dough on Tuesday then on Friday we go them prepared for the oven. My partner was Alliah.

When we had weighed the dough on Friday it was 404g. Then we had to do maths, what we had to do was get 404 and then divided it by 12 so we got 33g but our teacher told us to weigh each cookie as 34g. So we had divided the dough evenly then made sure they all weighed the same. We had to make 12 cookies so that is why we had to divide 404g by 12.

Then we put the cookies on the tray that had a cooking paper on than we used a fork and pressed down on them so they wouldn't roll off. The cookie that was the right amount we had to make a cross with the fork so we would know that it was the one that was perfect.

While the cookies were cooking Alliah and I started cleaning up so when the cookies were done we just had to wash the tray. We knew that the cookies were done because they were spread out and was golden. Once they were cooled Alliah went to measure the cookie to see if they weight had gone down and it did. The weight was 32g so it went down 2g.

They turned out so well and had tasted so delicious. The chocolate chips were melted when I tried it and it was soo good. Here they are:

Now because they are soo good I'm gonna go and have it with milk. Bye guys.